Saturday, October 27, 2012

Pumpkin Pie Parfaits

The pumpkin escapades continue! And I have so many recipes yet to share featuring this wonderful food. Two kinds of pumpkin cheesecake, fudge, ice cream, pie, and shakes... stay tuned!

Here's a delicious semi-raw, vegan dessert for this time of year. I think they're great for entertaining because they're so pretty (I think any parfait is great for guests) and make a great dessert or special breakfast treat.

I guess you could call it a deconstructed pumpkin pie. I layered an easy pumpkin pie filling/pudding with chopped pecans as the "crust" and coconut cashew whipped cream. Now how can you go wrong with that?!

Pumpkin Pie Parfaits

Pumpkin Pudding

I used coconut sugar in this recipe. It's a great low glycemic sweetener and I love the flavor. I think it smells like graham crackers!

1 cup pumpkin puree

1/4 - 1/3 cup full fat coconut milk

1/4 cup coconut sugar

3/4 teaspoon cinnamon, or to taste

1/2 teaspoon vanilla

1 tablespoon melted coconut oil

Blend all but the oil in a blender until smooth and warm. Add the oil and blend again.

Chill in the fridge for a few hours.

Whipped Cream

Remember the whipped cream I used on my no bake pumpkin pie cream squares? I've used it for this parfait too. It's definitely one of my favorite whipped cream recipes because its ridiculously easy.

1 cup full fat coconut milk

3/4 cup cashews

3 tablespoons maple syrup

1 1/2 teaspoons lemon juice

1 teaspoon vanilla

1/3 cup melted coconut oil

Blend all but the coconut oil until smooth and a high speed blender (important for the cashews to be completely broken down for proper thickening).

Add the oil and blend to incorporate.

Pour into a large shallow pan and chill in the fridge for 12 hours (if you want to speed up the firming, freeze for 1 hour and then put back into the fridge).

WOw delicious Heather! I managed to restrain my pumpkin creations to one can of pumpkin this year- I end up eating way too many desserts if I don't! This is making me want to go and buy some more though!

I tried these last night - so delicious! I did however, forget the whipped cream in the freezer, and there was no getting the consistency back, but that's okay - it still tasted amazing! Thanks for the awesome recipe. Can't wait to try it again! :)

Hi! I'm planning to make some of the whipped cream today (which looks amazing!), but I was wondering how long you can keep it in the fridge? Will it stay soft, or will it eventually become too hard to pipe it on a pie? Thanks!

Thanks! I made the whipped cream last weekend and it was amazing. My boyfriend and parents loved it as well! I put it on top of these http://realsustenance.com/flourless-crack-brownies-gluten-allergy-free-with-nut-grain-free-directions/ (they're not raw, but taste great if you enjoy a PB (or any other nut butter) & chocolate combo)

Where do you find full fat coconut milk? I drink Silk coconut milk but the only full fat version that I can think of comes from a metal can (which I generally thought it was smart to stay away from since the can itself has junk in it). Is that the stuff?

About Me

Thanks for stopping by! My name is Heather and I'm a classically trained chef and yoga instructor in Victoria, BC Canada with a passion for making healthy food, especially raw vegan desserts. I'm a travel bug, love wine, and have a mega sweet tooth!
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